First off on Tuesday, March 25, Yazoo and the Delta Bound Southern Food truck are kicking off this year's "Cooking with Yazoo" series with chef Jessica Mobley. Doors will open at 5:30 p.m., with dinner kicking off at 6. Chef Jes will be bringing her Mississippi Delta-inspired Southern comfort food to the taproom and using Yazoo in her recipes. Each course will also be paired with a selected Yazoo beer, or you can choose from other of their brews on tap if you want to make up your own pairing.
Tickets are $40 per person, which includes food + drinks. Spots are limited; reserve yours at the event website.
Two nights later on Thursday, March 27, Yazoo and Riffs Fine Street Food are the featured participants at the Root 53 Foundation's 2014 Spring Friendraiser, a benefit for Tennessee Titans' linebacker Moise Fokou's charitable organization.
At the Music City Tippler in Midtown, they're offering a St. Patty's special tonight with a combo of Irish stew, traditional Irish soda bread, a shot of Jameson Irish Whiskey and a Guinness all for $15. They will also have Jimmy Charles (contestant on Season 9 of American Idol) for live music. Only serious tipplers should apply.
Chef’s Market in Goodettsville is celebrating tonight with classic Irish features including Corned Beef & Cabbage, Shepherds Pie and Irish Soda Bread. They will also have Irish dessert options in their dessert case including Bailey’s Cheese Cake and some Key Lime Cake to make sure you get plenty of green. While that last dessert might be a bit of a stretch in its Irishness, there's nothing wrong with a slice of that delicious pie for any occasion.
I subscribe to a wine newsletter called The Daily Sip, a collaboration between Epicurious and Bottlenotes.com. Together, they fill my inbox daily with short emails featuring wines, winemakers, regions, gadgets and the occasional heads-up about a local wine event. Now they've planned a big wine soiree for Nashville next month. Set for April 11 at The Bridge Building, it's called "Around the World in 80 Sips."
There will also be a VIP option where guests can enjoy crowd-free tastings and access to Club Wine Sisterhood’s lounge area for more finger food and a photo booth, and meet fellow wine lovers while sipping the award-winning wines created by Wine Sisterhood.
Tickets are $75 for general admission and $125 for VIP, but they are offering you a lower ticket pricing if you act fast. They Early Bird discount is 50% off the regular ticket price, so you only have to pay $37.50 for general admission and $62.50 for VIP tickets.
The early bird discount will be available only until 11:59pm on Sunday, March 16, so be sure to get your tickets soon at the event website. All guests will also receive a copy of Rock and Vine: Next Generation Changemakers in Americas Wine Country, winner of "Best Wine Photography Book" in the U.S. at the Gourmand World Cookbook Awards, plus a commemorative 80 Sips logo wine glass.
This week, in a story titled "United Steaks of America," Slate assistant editor L.V. Anderson posed (and answered) the question: "If every state had an official meat, what would it be?"
And while Tennessee gets knocked a lot in the national media (see: guns/education/health/meth/crackpot legislators), Anderson bestows us with perhaps the greatest meat honor of all:
Yes, I know, you all want bacon to be your state meat — but only one state could get it, and that state had to be Tennessee. After all, Tennessee is home to Benton’s, widely regarded to be the best bacon producer in the country. Or, as one food writer put it, “Allan Benton is the rock star of American bacon.”
Yes, Benton's is great, and I do enjoy a slice or seven from time to time. But frankly, it's not my fave. I prefer some of the bacon I get from Porter Road Butcher (they have several varieties), and also Nueske's from (gasp!) Wisconsin. I get that the absurd sodium level is part of Benton's charm, but I don't think bacon needs quite that much salt to be excellent. In fact, I think it overwhelms the flavor. I feel that both it's thickness and saltiness overwhelm, for instance, a BLT or a bacon burger. That said, Benton's makes fabulous lardons. And dipped in a little maple syrup, it can just about make you lose your mind.
What about y'all? Who makes your favorite bacon? And for you vegetarians, what is your favorite bacon not to eat?
What else is new?
Among the goods that will be available for sale from the pros are chocolate/chocolate chip bundtlets from Nothing Bundt Cakes, treats from Bang Candy Company, (vegan) Earl Grey cupcakes made by Rae Schobel of Bagelface Bakery, and the famous chocolate chunk cookies from The Christie Cookie Company. Among the home-baked goods are fruit-filled hand pies, chocolate gingerbread men, chocolate chip cookie sandwiches, mini cakes, cupcakes, macarons, pates de fruit, peanut butter oatmeal cookies, and scones. There will be many gluten-free and vegan options to choose from among the treats. UPDATE: More information has been provided on what will be available for sale. There will be dark chocolate earl grey cupcakes from Phillip of Southern Fatty, mini tiered cakes by Samantha D'Anna from Bites of Fancy, and poppyseed mini madeleines by foodblogger/stylist/photographer Hannah Messinger of Nothing But Delicious. Merridee's Breadbasket in Franklin—recently named one of the best bakeries in the country—is offering a variety of cakes for sale as well. I've also heard there will be pie-stuffed cupcakes (wow).
The sale runs from 11 a.m. until 3 p.m. at The Stone Fox. If you haven’t had the chance already, this would be a great time to check out The Stone Fox’s fantastic brunch menu, which is served from 10 a.m. to 3 p.m. Saturday and Sunday each week.
Depressed Cake Shop Nashville
Saturday, March 15
11 a.m. to 3 p.m.
The Stone Fox
712 51st Ave. N.
In a lunch interview at Fido, we sat down with Tandy Wilson of City House, Josh Habiger of Pinewood Social and Matt Bolus of The 404 Kitchen — this year's Beard award nominees from Nashville — to talk about awards, how they affect a restaurant and other things. It's in the print edition.
But there were a few things that didn't fit in the space that were worth sharing ...
So, what are you looking at for feedback on your work?
Habiger: As a cook, I would imagine we're all going to be like this: We're our toughest critics. I mean, I hate everything I do.
Bolus: You're the most mad when you know you've done something wrong and somebody says it's not good. You always do what you think is the right thing to do. If somebody says they don't like it, what do you do? I get it. It's like the guy who ordered the radish banh mi and said, "It's got an anchovy taste to it. I hate it" All right. He didn't understand what it was and sent it back. I didn't take it personally.
Habiger: Yeah, we have the audacity to put anchovies on our Caesar salad. And people freak the fuck out.
Wilson: Do they really?
Habiger: Oh yeah.
Wilson: We go through record numbers of anchovies now.
Bolus: I used to get that complaint all the time in Charleston. "Can I get that Caesar with no anchovies?" You KNOW that's in the dressing, right?
Habiger: They're like "I know it's in the dressing, but I don't want to see it on the plate."
Bolus: They've been told not to like it.
Wilson + Habiger: Exactly.
Bolus: They probably don't realize that we're not using the shitty, canned, dried out, nasty ones. They're these nice, white ones that have a different flavor.
The Jonathan Waxman restaurant we told you about a few weeks ago has a name: Adele's.
The announcement came via press release this morning:
The 1210 McGavock Street Hospitality Partners’ Ken Levitan, Jonathan Waxman and Howard Greenstone are pleased to announce they have signed a lease to open Adele’s by Jonathan Waxman. Scheduled to open summer 2014 in a 1950s automotive garage at 1210 McGavock Street in Nashville’s Gulch neighborhood, Adele’s — named after chef Waxman’s mother — will feature a wood-burning grill, open kitchen with chef’s counter, and outdoor patio, with a rustic and seasonal menu of locally sourced ingredients.
Levitan, Waxman and Greenstone plan to restore the building to its original condition, keeping the bowstring ceilings, large multi-paned windows and five rolling garage doors. Adele’s by Jonathan Waxman will offer an 80-seat dining room, 35-seat private dining room and a bar and outdoor patio accommodating approximately 100 guests.
In fact, Edley's will keep the good times rolling with monthly fish fries from 6:30 until 9:30 p.m. at their East Nashville location on every third Friday through June. For the calendar-deficient, those dates would be Friday, March 21, Friday, April 18, Friday, May 16, and Friday, June 20. Just $12 (not including tax), gets you unlimited fried catfish with Southern sides served family style.
Edley's Bar-B-Que East
908 Main St.
Just down the street from Edley's East, Steamboat Bill's Louisiana Seafood is finally ready to set up shop for the season after waiting out the delayed opening of crawfish season.
The restaurant will have a "similar culinary approach" to its sister restaurant, the French-inspired Cafe Fundamental, but a different name (not yet announced). In addition, Watson is creating the new place with a new business partner, veteran French chef Hervé Malivert.
Malivert is the culinary coordinator and director of food technology at the International Culinary Center in New York, formerly known as the French Culinary Institute, where Watson studied and has also taught.
Watson says the new cafe will feature an adjoining bar, called Gearheads. Barry Walker, the owner and developer of Marathon Village, will create and run Gearheads. "It's his dream and vision," Watson says. The bar will have a theme, early 20th century auto racing, in keeping with the history of the Marathon Motorworks complex. The decor will be drawn from Walker's diverse collection of auto artifacts.
The restaurant is going into the structure at 1305 Clinton St. (across Clinton Street from the main factory space), which houses Walker's office and display of vintage automobiles. Watson says the team will be building an expansive L-shaped deck on two sides of the building, designed for outdoor dining and cocktails.
The target date for opening is sometime in August or September. As for the menu, Watson and Malivert are currently developing it together. "The menu will go a little deeper" than Cafe Fundamental, Watson says.
Meanwhile, Cafe Fundamental, which opened in August 2012 at 115 Porter Road in East Nashville, will continue to operate. In fact, Watson says he's working on two expansions of that concept: cooking classes and a new bakery.
Mellow Mushroom Pizza Bakers has embraced the idea and decided to give their employees a chance to show off their favorite creations for the month of March. Management surveyed servers, bartenders, and prep and line cooks from over 160 locations to curate a new "Homegrown Picks" menu, available nationwide through March 31.
They also got a little competitive about the process, launching a "Homegrown Challenge" for the best pizza, salad, calzone, hoagie and cocktail recipes from the employees. Almost a hundred recipes were submitted and then judged on taste, presentation and originality. In the end, seven finalists were selected to make up the Homegrown Picks menu, and a panel of professional judges determined an overall food and cocktail winner.
Here are the new items they came up with:
@CVF @Jack: My CHIVITO is making it's way back to Nashville, I'm currently exploring my…
Detoxification is also related to healthy food habits
This is one of the baseless article that is surfing around the internet. Well I'm…
@Lesley Eats, @karth asked you a simple question (probably to see what angle you're coming…
Correction on the above. Herve Malivert is only assisting in the creation of a menu…